Marinated meat, rich and with a lot of flavor, it is very good and very tender. To make this recipe it is better to use the leanest part of the pork since it does not contain much fat and with the marinade it leaves it very tender. In order for it to take on the flavor, you have to leave the marinade for at least one day in the fridge, so it will take on the flavors of the spices well.
Marinated meat
Author Montse
Recipe type: Meat
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kilo of pork (loin, leg...)
- Black pepper
- 5-6 Garlic
- 2 Bay leaves
- Olive oil
- 1 tablespoon cumin powder
- 1 teaspoon paprika sweet
- 2 cloves
- 1 lemon
- 150 ml. white wine
- 1 teaspoon oregano
- Sal Island
Preparation
- Marinated meat, we start by cleaning and cutting the meat into not very large pieces. We'll put salt and pepper on them. In a large bowl we will put the oil, the white wine, the juice of a lemon, the slightly crushed garlic and the rest of all the spices.
- The amounts can be put a little by eye, if you like paprika more than cumin put more or more oregano, give it your touch.
- We mix and beat the marinade well, once everything is mixed we add the pieces of pork that are well covered, it is better a bowl a little just so that all the meat is covered. Cover the bowl with the mixture and put it in the fridge. It is better to leave it overnight. From time to time we will remove it.
- When we go to consume it we just have to put a pan with a jet of oil, drain the pieces of meat
- and we skip them. Brown on all sides over medium heat until the meat is done.
- Take out and serve very hot.